Advanced search
Start date
Betweenand

Effect of combined treatment of hydrolysis and polymerization or complexation with phenolic compounds on whey protein allergenicity

Grant number: 15/26586-7
Support Opportunities:Regular Research Grants
Duration: August 01, 2016 - October 31, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Flavia Maria Netto
Grantee:Flavia Maria Netto
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated researchers:Ricardo de Lima Zollner

Abstract

Cow's milk is one of the most allergenic foods in early childhood, being caseins and the two main whey proteins - ±-lactalbumin (±-La) and ²-lactoglobulin (²-Lg) - the major allergens. Enzymatic hydrolysis of proteins is generally used to produce hypoallergenic formulas, which are an alternative for infants with high risk or infants diagnosed with cow's milk allergy. However, in some cases, proteolysis does not totally eliminate allergenicity. Thus, alternative strategies have been studied aiming to reduce the residual antigenicity. The association of enzymatic hydrolysis with transglutaminase-induced polymerization has resulted on decreasing of antigenic response and can improve the functional properties of the proteins, such as solubility, emulsifying and foaming capacity, and gelling properties. Another strategy to protein allergenicity reduction that is recently getting attention is protein-polyphenol complexation. Nevertheless, studies of the effect of protein-polyphenol interaction on milk protein allergenicity are scarce and most of them are facing the impact of the complexation in bioactivity and bioavailability of phenolic compounds. In this sense, the aim of this study is to investigate two different treatments in order to obtain hypoallergenic products: enzymatic modification of whey protein isolate (WPI) in two stages (hydrolysis and polymerization) and complexation of WPI with phenolic compounds (caffeic acid and epigallo-catechin-gallate). (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE MORAIS, FRANCIELLI P. R.; PESSATO, TASSIA B.; RODRIGUES, ELISEU; MALLMANN, LUANA PEIXOTO; MARIUTTI, LILIAN R. B.; NETTO, FLAVIA M.. Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion. Food Research International, v. 133, . (15/26586-7)
PESSATO, TASSIA B.; DE CARVALHO, NATALIA C.; DE FIGUEIREDO, DANIELLA; COLOMEU, TALITA C.; FERNANDES, LUIS GUSTAVO R.; NETTO, FLAVIA M.; ZOLLNER, RICARDO DE L.. Complexation of whey protein with caffeic acid or (-)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins. International Immunopharmacology, v. 68, p. 115-123, . (15/26586-7)
DE CARVALHO, NATALIA CALDEIRA; PESSATO, TASSIA BATISTA; NEGRAO, FERNANDA; EBERLIN, MARCOS NOGUEIRA; BEHRENS, JORGE HERMAN; ZOLLNER, RICARDO DE LIMA; NETTO, FLAVIA MARIA. Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 113, . (15/26586-7)
DE CARVALHO, NATALIA CALDEIRA; PESSATO, TASSIA BATISTA; ROMANI FERNANDES, LUIS GUSTAVO; ZOLLNER, RICARDO DE LIMA; NETTO, FLAVIA MARIA. Physicochemical characteristics and antigenicity of whey protein hydrolysates obtained with and without pH control. INTERNATIONAL DAIRY JOURNAL, v. 71, p. 24-34, . (15/26586-7)
PESSATO, TASSIA B.; DE MORAIS, FRANCIELLI P. R.; DE CARVALHO, NATALIA C.; FIGUEIRA, ANA CAROLINA M.; FERNANDES, LUIS GUSTAVO R.; ZOLLNER, RICARDO DE L.; NETTO, FLAVIA M.. Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds. Journal of Functional Foods, v. 51, p. 121-129, . (15/26586-7)

Please report errors in scientific publications list using this form.